Rhubarb Pie – a delicious recipe with cornstarch, sugar, ground nutmeg, rhubarb stalks, lemon rind, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Line a baking pan with foil and place in oven.
2
In a large bowl, combine cornstarch, 1/4 cup of the sugar and nutmeg. Add rhubarb, lemon peel and remaining 1 1/4 cups sugar. Let stand 10 mins, until juices begin to appear.
3
Lightly grease a 9-inch pie dish. Cut 1 of the pastry sheets in half. Join each half with 1 whole pastry sheet to make 2 larger sheets. Place 1 of the sheets in pie dish, leaving overhang. Spoon in rhubarb mixture and dot with butter cubes.
4
Brush pastry rim with water, then top with remaining pastry sheet. Press edges together to seal. Trim overhang to 1/2 inch. Fold over and crimp with a fork. Place pie dish on prepared pan in oven.
5
Bake 40-45 mins until top is golden brown. Cool on a wire rack. Serve warm.
381
kcal
Calories
6
g
Fat
85
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup cornstarch, 1 1/2 cups sugar, 1 pinch ground nutmeg, 2 1/4 lbs rhubarb stalks, cut into 1-inch pieces, and more.
Yes, Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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